This Irish stew slow cooker recipe is simple, hearty, and delicious. Just take a bite of the mouthwatering tender lamb (or beef) and vegetables slow-cooked in an herbed broth with Guinness! YES, please!
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The Story Behind The Recipe
Years ago, we stumbled into a cozy Irish pub on a chilly December evening, lured in by the smell of something rich and hearty. We ordered the stew, and from the first bite, we were hooked. Tender meat, perfectly cooked veggies, and a broth so flavorful it felt like a warm hug. When I asked the secret, the bartender just smirked and said, “Guinness.” Enough said.
Since then, I’ve been on a mission to recreate that magic at home. This slow cooker Irish stew is my best attempt—simple, cozy, and packed with protein and veggies, as well as a deep, rich flavor (yes, including Guinness). Whether it’s St. Patrick’s Day or just a chilly night, I hope it brings a little Irish charm to your table. Sláinte! 🍀
xoxo Kori
Why This Crock Pot Irish Stew is a Must-Make
Easy
I intentionally made this a super easy stew that you could throw it together on a super busy morning. You know, the type of mornings where you are doing 10 things at once? 😉
Traditional With A Twist
This Irish stew is a classic lamb stew recipe, but this version has a little more "oomph" so to speak. So what's the twist? I've added some Guinness stout beer. It adds the perfect amount of tang to this dish.
Comfort Food
When I think of comfort food I think of stew, soup, and casseroles. Okay, and maybe brownies too. There is nothing like smelling this delicious stew cooking in the crockpot all day. It fills the kitchen with the most delicious aromas. After a long hard day at work - it's total bliss to have dinner ready. A warm bowl of stew with my family - total comfort. There's nothing better.
What You'll Need
See the recipe card for exact quantities. You will need a 6-quart crockpot for this recipe.
- Lamb or Beef Stew Meat - while lamb has a much more distinctive taste you can certainly use beef in the recipe!
- Vegetables - onions, carrots, celery, and potatoes.
- Lamb Stock or Beef Broth - use either stock or broth. Stock is always richer.
- Guinness Beer - because this recipe is Irish-inspired - you gotta use Guinness Beer! It's a classic Irish stout beer that's easily found in most grocery stores in the U.S.
- Tomato Paste - acts as a thickener and adds a slight tangy brightness to the recipe.
- Worcestershire Sauce
- Herbs - fresh rosemary, thyme, and parsley. I highly recommend using fresh, but dried rosemary and thyme can be substituted. The parsley is garnish and should be fresh.
- Seasonings - Kosher salt and ground black pepper
- Optional Thickener - flour, cornstarch, or xanthan gum
Make it Your Own
- Substitute all broth for the beer if you prefer.
- Using beef this recipe is transformed into a Guinness beef stew. You could also use veal or mutton.
- Add extra vegetables like mushrooms, cabbage, celery, leeks, or even canned diced tomatoes.
- Halved baby potatoes may be used in place of cut potatoes.
- For a little more brightness and tang you could add in a tablespoon of red wine vinegar, apple cider vinegar, or lemon juice.
- Add frozen Peas about 30 minutes prior to serving. They add freshness and color to the stew after slow cooking all day.
- Want it spicy? Add some red pepper flakes or a diced hot pepper (remove seeds first).
- Add some fresh minced garlic
- Use different herbs - fresh or dried. Some herbs that go well with lamb are savory, oregano, marjoram, curry, allspice, thyme, rosemary, ginger, mint, and basil, bay leaves.
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How to Make This Irish Stew Slow Cooker Recipe
Follow these simple steps for making the best slow cooker Irish stew! See the recipe card for complete instructions.
Add Ingredients
Add onions, carrots, potatoes, lamb or beef, herbs, stock, beer, salt, and pepper to the crockpot.
Slow Cook
Cover and cook on low for 6 to 8 hours or until the lamb is done and the vegetables are tender.
Garnish and Serve
Adjust seasoning and garnish with fresh
How to Serve it
Irish stew is a meal in one so you won't need much in the way of side dishes. Here are a couple of ideas:
- Garnish with fresh parsley or chives.
- Serve it with a side of Irish soda bread, or other crusty bread, biscuits, rolls, or breadsticks.
- A great way to balance a hearty stew like this one is with a fresh green salad with a favorite salad dressing - catalina french dressing, blue cheese, italian dressing, or thousand island.
➡️ If you love Irish Stew you may want to try this Instant Pot Lamb Stew, or this leftover version. 🙂
Kori's Tips
- If you prefer a thicker gravy use flour, cornstarch, or xanthan gum (low carb) to thicken after cooking. Leave the lid of the crock pot to allow the gravy to thicken.
- Time-saving tips: To make this go even faster, cut up your carrots and onion ahead of time. If you don't feel like peeling potatoes use baby potatoes and if they are bite size leave them whole, if they are large just cut them into bite-sized pieces. If you are using larger potatoes they need to be peeled, but don't do this until you are ready to make them as they will turn brown.
FAQs
To store leftovers, let the stew cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. See reheating and freezing instructions below.
Yes, you've got two options.
One, you can prepare the stew in its entirety then reheat the day you want to serve it. You can also freeze it; see notes below.
Two, you can pre-prep the lamb by cutting it into cubes. Then, chop and dice the carrots and onion. Wait to peel the potatoes until right before cooking as they will turn brown. Or, use baby potatoes so you don't have to peel. Small bite-size baby potatoes can remain whole. Baby potatoes larger than bite-size can be cut in half. It's really your preference.
Irish stew will keep up to four days if stored in an airtight container in your refrigerator.
Yes, you can freeze lamb stew. To freeze it, let it cool completely after cooking, then transfer to a freezer-safe container and freeze for up to 3 months.
The thaw, remove the stew from the freezer 24 to 48 hours before you want to cook it. Remove it well in advance - a large portion of stew can take a couple of days to thaw properly.
Here is what you need to do to reheat your stew:
Microwave: Using a microwave-safe dish, cover a stew serving and reheat on 50% power for 2 to 3 minutes, stirring occasionally. The exact time depends upon the power of your microwave.
Stovetop: Place the stew in a saucepan, cover, and reheat over low heat, frequently stirring so that it doesn't stick.
There are some slight differences between Irish stew and regular stew. Irish stew is usually made from mutton or lamb and, in its most basic form, has potatoes, carrots, onions, and water (although broth is commonly used now). Regular stew is made with beef stew meat (like chuck roast) and typically includes similar vegetables, herbs, beef broth, and sometimes tomatoes, and the juices are often thickened.
Irish stew is thickened by the starches in the potatoes. Traditional Irish stew isn't as thick as regular stew. To thicken Irish stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl, then stir into the stew. Bring to a simmer, lid off, and cook until thickened.
Because tough cuts of meat are often used to make stew, most often chuck roast and round roast, stew needs to cook on low heat for longer periods to help break down the meat and soften it so that it is that perfect melt-in-your-mouth tender everyone loves!
Can I ask you a favor?
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📖 The recipe.
Slow Cooker Irish Stew with Lamb and Guinness
Ingredients
- 2 pounds lamb or beef stew meat
- 2 large onions (halved then sliced)
- 3 large carrots (peeled and sliced)
- 1 pound potatoes (peeled and cut into 1" chunks)
- 1½ cups lamb or beef stock
- ½ cup Guinness beer (broth can be substituted)
- 1 tablespoon worcestershire
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or ½ tablespoon fresh)
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- ¼ cup fresh parsley
Instructions
- Add all ingredients to the crockpot except parsley.
- Cover and cook on low for 6 to 8 hours or until the lamb is done and the vegetables are tender.
- If desired, thicken juices with a tablespoon of flour or 2 teaspoons of corn starch.
- Adjust seasoning, salt, and pepper, and garnish with fresh parsley.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Use any favorite potato variety including baby potatoes; sub veal or lamb for the beef - or use a combination; see the ingredient suggestions and variation tips in the post for more suggestions.
- SERVING SUGGESTIONS: Serve with a side of Irish soda bread, crusty bread, biscuits, rolls, or breadsticks. Garnish with parsley.
Nutrition
© 2025 Seeking Good Eats™
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Karen
Made this over the weekend and it turned out amazing. I didn’t have any beer so I used red wine instead. Tasted great!!! I have been quite a few of your recipes lately and they’ve all been wonderful! Thank you!!!
Kori
Thank you so very much, I'm super happy you loved this recipe and the other ones you have tried too! Such a wonderful compliment!! 🙂
Andie
This was such a delicious stew, thank you! The Guinness made my husband happy -anything with beer in it! Loved being able to just put everything into the slow cooker without a bunch of steps. Adding this to my recipe rotation! LOL!
Kori
Thank you! You are so welcome. I'm glad you enjoyed the Irish stew! I tried to make this recipe as simple as possible so it could be a weeknight dinner! My husband loved the beer too 🙂